<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>3-Step Cheesecake</title>
      <categories>
        <cat>Cheesecakes</cat></categories>
      <yield>8</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>packages</unit></amt>
        <item>Cheam cheese,softened (8oz)</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Eggs</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Graham-cracker crust,9"</item></ing></ingredients>
    <directions>
      <step>  Mix cream cheese, sugar and vanilla at medium speed with electric
  mixer until well-blended. Pour into crust. Bake at 350'F. for 40
  minutes, or until center is almost set. Cool. Refrigerate 3 hours or
  overnight, Makes 8 servings.
  
  NOTE: You can also use lighter Neufchatel-type cheese.
  
  Variations: For chocolate, melt four squares of semi-sweet baking
  chocolate; add after eggs and mix until blended. For candy version,
  sprinkle 1 cup of chopped candy bars on top of cake before baking. For
  pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon
  and a dash each of nutmeg and cloves in the first step. Then add eggs
  and proceed as directed.
  
  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
 
</step></directions></recipe></recipeml>
